Mrs. Fields cookie book, 120pp.
by Debbi Fields and the editors of Time-Life Books
Time-Life Books, Alexandria Virginia, 1992
Cooking on page 32
This has recipes for all the cookies I imagine that I’ll ever want to make—and for the bargain price of $4. It was one of many cookbook temptations I bought at Gardner’s Used Books, the largest second-hand bookstore in Oklahoma.
This book came home to Australia with me, but I gave away most of the rest of my purchases to relatives, including the young couple whose wedding I was there to attend in St Louis, Missouri. Don’t tell anyone that all the cookbooks cost $4 or $5.
Double-rich chocolate cookies
2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsweetened cocoa powder
1 cup dark brown sugar, packed
3/4 cup white sugar
1 cup salted butter, softened
3 large eggs
2 tsp. pure vanilla
2 cups (12 oz.) semisweet chocolate chips
Yield: 4 dozen
Preheat oven to 300°F.
In a medium bowl, combine flour, soda, salt and cocoa powder. Mix well with a wire whisk and set aside.
In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrape down sides of bowl, then add eggs and vanilla. Beat at medium speed until light and fluffy.
Add the flour mixture and chocolate chips and blend at low speed just until combined. Do not over mix.
Drop dough by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 21–23 minutes. Immediately transfer cookie with a spatula to cool.
How it played out
My only change was to use light brown sugar because that’s what I had on hand. It’s what the neighbour had too, because I ran out and had to scrounge some from across the road.
I found it hard to blend the flour in with the mixer on low, so used a spoon, which guaranteed that I didn’t over mix it. Ha!
My heaped tablespoons were a bit too big on the first two trays I baked so I only got 40 cookies rather than the predicted 48. Oh, and with the low oven temperature, the baking time really is 23 minutes, if not 24.
Yummy, gooey, chocolaty, delicious and double-rich cookies.
Served as part of dessert for a dinner we had for daughter Petra’s women’s cricket team, Eastlake. The main dinner was one of my famous and enormous Indian feasts, including fish in a tomato gravy and 10 other dishes. The starter was yet another page-32 recipe of a Texan picadillo.
The girls loved all the recipes and so did we! And these cookies are definitely on the make-again-soon list.